Mash @ 149 for 60 mins

90 min boil

Open Fermentation start at 64 and let rise to 75. (top of fermenter loosely covered with foil)

1 lb sugar added to the boil @ 5 mins (I forgot this part and added a syrup of 8oz of water and 1 lb of sugar to the fermenter about 5 hours after pitching the yeast). 

0 min hops added, beer chilled to 175 and let whirlpool for 20 minutes before continuing chilling to 64. 

I've read that using both Wyeast and White Labs dupont yeast strains gives a broader range of classic Saison flavor vs. using one or the other (they are slightly different alledgedly). 

I may consider dry hopping one keg for additional hop punch.